Cauliflower Soup

Just tried this recipe from the Pioneer Woman website

for dinner tonight.  Pretty tasty.  It is nice and chunky,

although it might be fun to try putting the veggies into

the blender and pureeing them after they had cooked.

1 stick butter

1/2 onion, finely diced

1 carrot, finely diced

1 stalk celery, finely diced

1 whole head of cauliflower, roughly chopped

2 tablespoons fresh or dried parsley, chopped

2 quarts low sodium chicken broth or stock

6 tablespoons flour

2 cups whole milk

1 cup half-and-half

1/2 - 1 teaspoon salt, to taste

1 cup sour cream, room temperature

In a large soup pot or dutch oven, melt 4 tablespoons butter.  Add the onion and cook for a few minutes, or until it starts to turn brown.  Add the carrots and celery and cook an additional coule of minutes.  Add cauliflower and parsley and stir to combine.  Cover and cook over very low heat for 15 munutes, pour in chicken stock or broth. Bring to a boil, then reduce heat and allow to simmer.

In a medium saucepan, melt 4 tablespoon butter.  Mix the flour with the milk and whisk to combine.  Add flour-milk mixture slowly to the butter, whisking constantly.  Remove from heat and stir in 1 cup half-and-half.  Add mixture to the simmering soup.  Allow to simmer 15-20 minutes.  Check seasoning and add more salt or pepper if necessary.

Just before serving, place the sour cream in a serving bowl.  Add two to three ladles of hot soup into the tureen and stir to combine with the sour cream.  Pour in remaining soup and stir.  Serve immediately.